Portobello Mushrooms over Red Potatoes

Red Potatoes:

1. Wash, scrub, cut and boil red potatoes until soft -keep skin on
2. Drain and place back in pot
3. Mix in low-fat sour cream and chives
4. Add salt and pepper to taste

Portobello Mushrooms:

1. Clean portobello mushrooms with mushroom scrub brush or paper towel
2. Thinly slice mushrooms and put on stove top pan over medium heat
3. Add a couple tablespoons of both balsamic vinegar and soy sauce
4. Sautee until cooked through
5. Serve mushrooms over potatoes.

While you receive the benefits of the high vitamin D content from the mushrooms your taste buds will enjoy this warm and savory dish.